YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Spinach and Roasted Tomatoes
Pan-scrambled egg whites and sliced chicken sausage tossed with wilted spinach and oven-roasted tomatoes, served with a side of creamy avocado.
INGREDIENTS
165g Liquid Egg Whites
45g Cooked Chicken Sausage
30g Baby Spinach
75g Cherry Tomatoes
5g Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
30g Fresh Avocado
PREPARATION
Preheat your oven to 400°F and toss the cherry tomatoes with half of the olive oil and a pinch of sea salt.
Roast the tomatoes on a small baking sheet for 10-12 minutes until they are blistered and soft.
Slice the chicken sausage into thin rounds and brown them in a non-stick skillet over medium heat using the remaining olive oil.
Add the baby spinach to the skillet and sauté for one minute until the leaves are just wilted.
Pour the egg whites into the skillet and scramble gently with a spatula until they are fully set and fluffy.
Fold the roasted tomatoes into the scramble and season with freshly cracked black pepper.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread and the fresh avocado slices.